Learn how to make Ukrainian Sauerkraut Soup (Kapusniak) with White Beans. This variation is made even more hearty and comforting with the addition of white beans.
Authentic Ukrainian borscht from Kiev with beef chuck, ham bone, oven-roasted beets, cabbage, potatoes, and prunes for subtle sweetness. Topped with sour cream, dill, and crumbled bacon. Serves 12.
Tender lamb shoulder braised with paprika, tarragon, and garlic, then finished with tangy yogurt and sweet apple chunks. A hearty Ukrainian Cossack-style stew that serves 6.
Minced chicken and mushrooms baked under a bubbling layer of swiss and feta cheese. Nutmeg and sour cream add warmth to this quick Ukrainian-style gratin that's ready in under an hour.
Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.
Marjoram spiced souffle made by steaming in a cheesecloth.
Ukrainian-style beef stroganoff with filet mignon, mushrooms, sour cream, and Dijon, finished with fresh dill and parsley. Traditional Slavic preparation of the iconic Russian dish.
Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.
Ukrainian pork stew simmered in beet kvas with bacon, rye bread crumbs, and dill. Served over blini or boiled potatoes for a warming, tangy Eastern European supper.
Ukrainian meat and fish loaf with ground beef, lamb, and milk-soaked herring blended with potato and yogurt. A regional Eastern European baked loaf with goat cheese topping.
Traditional Russian boiled beef simmered for hours with marrow bones, root vegetables, fresh dill, and peppercorns. Fork-tender rump roast in a rich, savory broth.
Beet kvas is a traditional Ukrainian fermented beet tonic made from grated beets and lukewarm water. Six-day wild fermentation yields a deep red, sour drink with probiotic benefits.
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